Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil over high. Trim the stems from Brussels sprouts but keep whole. Add Brussels sprouts to boiling water and cook until almost fork-tender, 6 to 8 minutes. Drain in a colander and run cold water over Brussels to cool. Drain well.

Spread Brussels sprouts onto a parchment-lined rimmed baking sheet. Season with salt and pepper. Smash each Brussels sprout with the bottom of a glass or measuring cup. Roast until bottoms are crispy, flipping once halfway through, 25 to 30 minutes.

Meanwhile, in a small bowl, whisk together butter, tahini, garlic, lemon juice, soy sauce and 1 tablespoon water until smooth. If the sauce is too thick, add more water until desired consistency. Season with salt and pepper to taste.

Transfer Brussels sprouts to a platter. Drizzle with tahini butter and top with chili crisp.

Source: Hannaford fresh Magazine, October November 2025